Dallas needed another steakhouse like it needed another Tex-Mex restaurant, but John Tesar’s concept, Knife, brings something new to the table. Whether you want to blow your paycheck on steak that’s been aged for 240 days or you’re looking for an inexpensive, rustic cut of meat, there’s a little bit of something for everyone here. There are spruced-up sides like asparagus fries and macaroni and cheese with bacon bread crumbs, plus innovative appetizers like the bacon-crusted bone marrow and caviar. If you’re looking for fish, remember that Tesar’s restaurant delivers award-winning seafood. Tucked into the ground floor of the Hotel Palomar, Knife replaces the old Central 214 in big fashion, with a custom-built meat locker, a long L-shaped bar that holds plenty of patrons, a lounge and an expansive dining room.

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